By Chef Ella Freyinger

April 2021


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1⁄2 tsp ground cardamom
  • 1⁄2 tsp salt
  • 1⁄3 cup ground flax
  • 3 large eggs
  • 3⁄4 cup honey
  • 1⁄3 cup FE olive oil
  • 1⁄3 cup unsweetened applesauce
  • 1 tsp cara cara zest
  • 1⁄3 cup cara cara juice
  • 1 tsp pure vanilla extract
  • 2 cups grated carrots
  • 1 cup grated zucchini
  • 1 cup chopped dates, divided
  • 1⁄2 cup chopped walnuts


  • Preheat oven to 425° F.
  • In a large bowl whisk together the flours, baking soda, cinnamon, ginger, cardamom, flax and salt.
  • In a medium bowl whisk together the eggs, honey, olive oil, applesauce, cara cara zest, cara cara juice and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and fold together a few times, the mixture will not yet be combined. Add the carrots, zucchini, 1⁄2 cup dates and walnuts. Fold the mixture together until just combined. It is OK if there are still some flecks of flour.
  • Grease a 12 count muffin tin or line with muffin liners.
  • Divide the batter evenly for each muffin. Top with the remaining dates.
  • Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
  • Allow to cool for 15 minutes and then transfer muffins to a wire rack to cool completely before enjoying.
  • Enjoy!